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A Regency Sponge Cake

Makes one cake in a regular-sized bundt pan

  • 10 egg whites

  • 10 egg yolks

  • 2 1/2 cups of sugar

  • 1 1/2 cups of flour


  1. Heat the oven to 350º F

  2. Lightly grease and flour a standard bundt cake pan.

  3. Beat the egg whites in a very clean bowl with an electric mixer until stiff peaks form (10 minutes on medium high speed).

  4. In another bowl whisk the egg yolks until foamy.

  5. Whisk the sugar thoroughly into the yolks, then add the flour, whisking well to make sure there is plenty of air in the mixture.

  6. Gently and gradually fold in the egg whites to avoid knocking too much air out of the batter. It needs to be very light and airy.

  7. Pour the entire mixture into the prepared pan and bake for an hour or until a knife comes out clean.

  8. Cool on a wire rack.


It would be delicious served with fresh fruit and whipped or clotted cream!


Adapted from Cooking with Jane Austen and Friends by Laura Boyle.

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